My quick stir-fry

I discovered the art of stir-frying in South Africa!
What a convenient way of cooking fresh delicious veggies!
I prepare the following recipe for a light lunch when my daughter is at home,
because it's one of her favorite dishes.

VEGETABLES AND TOFU STIR-FRY

Ingredients:

half onion
1 clove of garlic
2 inch fresh ginger
4 pealed carrots
4/5 celery sticks
1 red pepper
4/5 shitaki mushrooms
1 small piece of firm tofu
a quarter cup of soy sauce
2 TBS sweet and sour sauce
1 TBS toasted sesame seeds
(you can toast them in wok before starting to cook)

Wash vegetables and cut them in stick shape.
In a wok warm up 2 TBS olive or sesame oil then add sliced onion, garlic and
peeled ginger.
Cook for 1 minute, then add carrots and celery sticks and cook
for 2 minutes.
Add pepper, stir and cook for 1 minute, then add shitaki and
cubed tofu.
Stir well, add soy and sweet and sour sauces and let everything
cook for other 5 minutes.
Sprinkle with sesame seeds and serve with basmati rice.